Salt Crusted \"Stroast\"

Frank from Houma · February 2010

Thanks to Little Chef for the inspiration

Pulled a 3" 28 day dry aged ribeye out of the freezer a couple days ago. Two thick to be a steak and too thin to be a roast. :unsure:

So I guess it is a "stroast".

Mixed together 3 lbs of kosher salt, thyme, fresh rosemary, finely chopped garlic, and cracked black pepper and packed it on the "stroast" around 1 this afternoon.
Held it all together with 4 egg whites and a little EVOO

Put some asparagus and potatoes on the Small

The "stroast" goes on at 6:30 this evening - some of the salt crust started falling off :(

Pulled it at 120 internal and tented for 30 minutes

It's real nice - next time I'll put the probe closer to the edge - the perimeter was overcooked for our taste and the inside was just about right but if the inside was a little rarer, that would be fine.

Hoss · February 2010

I had LEFTOVERS!!! :( Frank,that is BEAUTIFUL!,I'm with you,I like em on the RARE side of MR!

rzrrob · February 2010

looks great what temp did you cook at

Frank from Houma · February 2010

350 dome - didn't really time it but it was certainly less than an hour, maybe less than 45 minutes.

EGGARY · February 2010

That looks too good to eat but I bet it tasted darn good. You ate healthy as well.

Car Wash Mike · February 2010

Very nice Frank, still trying to figure out how you skin those pineapple. :(
How do you make those tops so purdy?
Mike

Big'un · February 2010

Looks like a great result even if some personal tweaking may be wanted. I say, "Great job Frank!".

JLOCKHART29 · February 2010

Dang Frank looks like a fine job you did! I saw LC do that as well and thought it was neat. Not to saltie right?

EggSimon · February 2010

fantastic job, Frank !

NoVA Bill · February 2010

Hey Frank,

Lookin' good. I never used a salt packing/marinade before. What did it do the the meat so far as flavor and texture?

Thanks

Frank from Houma · February 2010

The perimeter picked up all of the seasonings and was very nice. Since I simply cut the "Stroast"

in half, each bite had a nice flavor. It's doubtful that the crust would have any impact on a larger chunk. The piece I used was the end cut of a 28 day dry aged sub-primal. I used a 3" thick piece from the end cut of the sub-primal - the next time I do this, I will use a center cut and 3" seemed to be just right and either a shorter rest or pull a little earlier.

All that said - it was mightyfine and have some left overs to further enjoy.

fishlessman · February 2010

looks good, did my first with fish a few weeks back, came out great, will try with beef soon. the recipe i used had whipped egg whites with the salt folded in, turns the salt into a brick when done and held it together well during the cook. might help with the beef but dont know

NoVA Bill · February 2010

10 4 good buddy!

Frank from Houma · February 2010

I used the egg whites from four eggs - probably should have used a few more.

I googled salt crusted fish - havn't tried it - looks like something to add to my "do list"

Desert Oasis Woman · February 2010

I'll take the trimmings you don't want -- anytime!
Nice, very nice!

Salt Crusted \"Stroast\"

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